Sourdough Naan
Directions
- 1In a stand mixer, combine lukewarm water, starter, salt, Greek yogurt, olive oil, honey, and half of the flour. Mix until combined. Gradually add the remaining flour until you get a tacky, soft dough that pulls away from the sides of the bowl.
- 2In a stand mixer, combine lukewarm water, starter, salt, Greek yogurt, olive oil, honey, and half of the flour. Mix until combined. Gradually add the remaining flour until you get a tacky, soft dough that pulls away from the sides of the bowl.
- 3In a stand mixer, combine lukewarm water, starter, salt, Greek yogurt, olive oil, honey, and half of the flour. Mix until combined. Gradually add the remaining flour until you get a tacky, soft dough that pulls away from the sides of the bowl.
- 4Knead the dough for 3 minutes.
- 5Knead the dough for 3 minutes.
- 6Knead the dough for 3 minutes.
- 7Transfer the dough to an oiled bowl for bulk fermentation (about 5 hours at 78F).
- 8Transfer the dough to an oiled bowl for bulk fermentation (about 5 hours at 78F).
- 9Transfer the dough to an oiled bowl for bulk fermentation (about 5 hours at 78F).
- 10Divide the dough into 6 equal pieces and roll each into an 8-inch round, about 1/8-inch thick.
- 11Divide the dough into 6 equal pieces and roll each into an 8-inch round, about 1/8-inch thick.
- 12Divide the dough into 6 equal pieces and roll each into an 8-inch round, about 1/8-inch thick.
- 13Cook each naan on a hot skillet for 30-60 seconds per side, until slightly toasty.
- 14Cook each naan on a hot skillet for 30-60 seconds per side, until slightly toasty.
- 15Cook each naan on a hot skillet for 30-60 seconds per side, until slightly toasty.
- 16Brush the naan with garlic butter, sprinkle with salt flakes and fresh cilantro.
- 17Brush the naan with garlic butter, sprinkle with salt flakes and fresh cilantro.
- 18Brush the naan with garlic butter, sprinkle with salt flakes and fresh cilantro.
Ingredients
- 127 g lukewarm water
- 127 g lukewarm water
- 127 g lukewarm water
- 100 g ripe sourdough starter
- 100 g ripe sourdough starter
- 100 g ripe sourdough starter
- 1 tsp fine sea salt
- 1 tsp fine sea salt
- 1 tsp fine sea salt
- 3 T plain Greek yogurt
- 3 T plain Greek yogurt
- 3 T plain Greek yogurt
- 2 T olive oil
- 2 T olive oil
- 2 T olive oil
- 1 T honey
- 1 T honey
- 1 T honey
- 280 g all purpose flour
- 280 g all purpose flour
- 280 g all purpose flour
- 0 garlic butter
- 0 garlic butter
- 0 garlic butter
- 0 salt flakes
- 0 salt flakes
- 0 salt flakes
- 0 fresh cilantro
- 0 fresh cilantro
- 0 fresh cilantro
Equipment
stand mixerskilletbowlbrush